5 servings (serving size: 1 cup)

How to Make It

Step 1

Melt margarine in a large nonstick skillet over medium heat. Add cucumber, leek, and celery; cover, reduce heat to low, and cook 10 minutes or until vegetables are tender, stirring occasionally. Add broth, potato, water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until potato is tender.

Step 2

Place cucumber mixture in a blender or food processor, and process until vegetables are finely chopped. Ladle soup into bowls, and top each serving with 1 tablespoon diced cucumber and 1 tablespoon yogurt.

Ratings & Reviews

MasterChefMel's Review

November 13, 2011
There is no better winter time soup than this. I have been making this soup for years and it's simply delicious and with very heart healthy ingredients. I usually multiply the ingredients by 3 or 6, to make a big pot that lasts the week - but still goes very quickly!! Guaranteed to please!

healthy and tasty

September 01, 2016
This was a vintage cooking light recipe from 1997 super easy, tasty and refreshing. kind of like a vichyssoise light.  bravo cooking light for championing this kind of cuisine before its time.